In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted salmon with turnip, kale, and orange salad
Mediterranean, Diabetes-Friendly, Paleo, Carb-Conscious, Lean & Clean, Soy-Free, Dairy-Free, Gluten-Free
2 Servings, 520 Calories/Serving
This simple paleo meal is lean, clean, and most importantly, delicious. We use a bounty of fresh seasonal ingredients with protein-rich salmon and a bright kale salad.
In your bag
- 1 organic turnip
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 1 organic orange
- 5 ounces organic shredded kale or other leafy greens
- 2 tablespoons balsamic vinegar
- 3 tablespoons dry-roasted pumpkin seeds
Calories: 520, Protein: 45g (90% DV), Fiber: 7g (28% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 1.5g, Saturated Fat: 4g (20% DV), Cholesterol: 135mg (45% DV), Sodium: 240mg (10% DV), Carbohydrates: 27g (9% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep and roast the turnip and fish
- Scrub or peel the turnip; cut the turnip lengthwise into quarters, then crosswise into ¼-inch-thick slices. On one end of a sheet pan [on 1 sheet pan], toss the turnip with 1 to 2 teaspoons oil; season with salt and pepper and spread in an even layer.
- Pat the fish dry with a paper towel, and rub the fish all over with 1 to 2 teaspoons oil; season generously with salt and pepper. On the other end of the sheet pan [on a 2nd sheet pan], place the fish (skin side down for the skin-on salmon or snapper).
While the turnip and fish cook, start preparing the salad.
Make the salad
- Using your hands or a sharp knife, peel the orange; cut the orange in half lengthwise, then crosswise into ¼-inch-thick half-moons. Discard any seeds.
- Toss the turnip with oil and season.
- Peel the orange by hand.
- Assemble the salad.
- Garnish the salad with pumpkin seeds.